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Sour Cream Chocolate Cupcakes

 Sour Cream Chocolate Cupcakes
From Alta Vista, Kansas, Alicsa Mayer and her husband often enjoy these moist, chocolaty cupcakes. “The sour cream is definitely the ingredient that give them their distinction,” shares Alicsa.
24 ServingsPrep: 30 min. Bake: 20 min. + cooling

Ingredients

  • 1/4 cup butter, cubed
  • 4 ounces unsweetened chocolate, chopped
  • 2 eggs
  • 2 cups sugar
  • 1 cup water
  • 3/4 cup sour cream
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • FROSTING:
  • 1/2 cup butter, cubed
  • 4 ounces unsweetened chocolate, chopped
  • 4 cups confectioners' sugar
  • 1/2 cup sour cream
  • 2 teaspoons McCormick® Pure Vanilla Extract

Directions

  • In a microwave, melt butter and chocolate; stir until smooth. Cool
  • for 10 minutes. In a large bowl, beat the eggs, sugar, water, sour
  • cream and vanilla. Combine flour and baking soda; add to the egg
  • mixture and mix well. Add chocolate mixture; beat on high speed for
  • 2-3 minutes.
  • Fill paper-lined muffin cups two-thirds full. Bake at 350° for
  • 18-20 minutes or until a toothpick inserted near the center comes
  • out clean. Cool for 10 minutes before removing from pans to wire

2 of 2

Sour Cream Chocolate Cupcakes (continued)

Directions (continued)

  • racks to cool completely.
  • For frosting, in a large microwave-safe bowl, melt butter and
  • chocolate; stir until smooth. Cool for 10 minutes. With a portable
  • mixer, beat in the confectioners' sugar, sour cream and vanilla on
  • low until smooth. Frost cupcakes. Store in the refrigerator. Yield:
  • 2 dozen.
Nutritional Facts: 1 serving (1 each) equals 275 calories, 10 g fat (6 g saturated fat), 41 mg cholesterol, 123 mg sodium, 46 g carbohydrate, 1 g fiber, 2 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.